{image courtesy of here}

hey everybody,

grab a handful of confetti, an outrageous mask and all your pals – it’s fat tuesday!

and with mardi gras officially underway, i’ve infused a little bourbon street flair into 2 of my favorite things – dessert & cocktails, of course 🙂

here’s to some tuesday mischief.

xo,

s

 

{image courtesy of martha stewart}

bananas foster 
{bix restaurant, san francisco}

ingredients
1 stick butter
1/2 cup brown sugar
4 bananas peeled and halved, cut lengthwise
1/4 cup dark rum

directions
Melt butter in a large skillet. 
Add brown sugar and stir together. 
Add the bananas and cook until caramelized over medium-high heat. 
Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. 
Stand back when ignited and flambe. 
Be careful; a flame will shoot up above the pan. 
Let flame die down. 
Serve over vanilla bean ice cream

sazerac cocktail

ingredients
Ice
1 teaspoon water
4 dashes bitters
1/2 teaspoon sugar
2 ounces (1/4 cup) rye whiskey
Small amount of Pernod
Lemon twist, for garnish

directions
Fill 2 old-fashioned glasses with ice to chill.
Discard ice from 1 glass, and add water, bitters, and sugar; stir to dissolve.
Add rye whiskey and a few ice cubes; stir.
Discard ice from remaining glass.
Fill with a small amount of Pernod, and swirl to coat; discard Pernod.
Strain rye mixture into prepared glass.
Garnish with a lemon twist.

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